To Prevent Cracking, Remove the Cheesecake From the Oven Before It Hardens.
If you’ve ever baked a cheesecake and it’s cracked, you’re definitely not alone. While you can try to patch up the cracks with sour cream , it’s best to take steps to avoid the problem.
In a guest column for Food52, bakery expert and writer Alice Medrich offers five tips on how to prevent cheesecakes from stratifying. She writes:
Cheesecakes are too easy to make. Unfortunately, they often crack – but only after the cake has long been taken out of the oven and you think you are free at home. Fortunately, this is not difficult to fix. Cheesecakes are simply fatty custards made with varying ratios of eggs, cheese, and sugar: baking is usually the root cause of most problems.
It offers several important reminders (hint: have you recently checked the oven temperature with a thermometer?). The most important tip we made is this: Take the cake out of the oven until it’s completely frozen. It may look unprepared, but by the time it cools down, it will freeze. For more essential tips (and a fabulous mocha marble cheesecake recipe) follow the link below.
Why Cheesecakes Crack (And How To Stop It) | Food52
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